Keto Raspberry Cheesecake with Coconut Crust
This keto raspberry cheesecake is not only luscious and creamy, it's super easy to make! The filling is no bake and loaded with raspberries and bright lemon flavor! Low carb, Atkins, Gluten Free.
This keto raspberry cheesecake is not only luscious and creamy, it's super easy to make! The filling is no bake and loaded with raspberries and bright lemon flavor! Low carb, Atkins, Gluten Free.
- 2 egg whites
- 3 tablespoons lemon juice
- zest of 1 lemon
- 3 cups (180g) desiccated coconut unsweetened
- â¼ cup (54g) erythritol (or other granular sweeten
- â¼ cup (57g) melted butter unsalted
- 1 teaspoon (5g) coconut oil
- 3 x 8oz (670g) cream cheese
- 2 cup (108g) erythritol (or other granular sweetener)
- 1 cup (120g) whipping/heavy cream
- 6 oz (165g) raspberries
- 6 oz raspberries
- Carbohydrate 0.284659375465371 g
- Cholesterol 0 mg
- Fat 0.01085 g
- Fiber 0.0606250020425399 g
- Protein 0.614243750020491 g
- Saturated Fat 0.000195 g
- Serving Size 1 1 serving (8g)
- Sodium 9.17906250005393 mg
- Sugar 0.224034373422831 g
- Trans Fat 0.010155 g
- Calories 3 calories
Step-by-step
- Gently apply the coconut oil to the inside of a springform cake tin. Line the bottom with parchment paper.
- Preheat the oven to 180C/350F degrees.
- In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
- Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
- Bake for 20 to 25 minutes until slightly golden and firm.
- Remove from the oven and allow to cool.
- In a bowl beat the cream cheese until soft.
- Add the sweetener, lemon zest and juice
- In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
- Add the raspberries and gently stir, being careful not to break them up too much.
- Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
- Decorate with raspberries, slice, eat and enjoy!
Swapping granulated erythritol for allulose in the coconut crust alters browning kinetics significantly because allulose caramelizes at lower oven temperatures than erythritol. When pressing desiccated coconut, melted butter, egg whites, and sweetener into the springform pan, wet hands prevent clumping while lining the base with parchment paper guarantees clean release after chilling. Maintaining the oven at 350 degrees Fahrenheit ensures the egg whites coagulate properly, binding the loose flakes without burning the edges during the 20 to 25 minute bake.
Managing Moisture and Texture in the Filling
Cream cheese must register at room temperature before beating to prevent graininess in the final batter. Whipping the heavy cream to stiff peaks separately incorporates air required to offset the density of the cheese, but folding requires a light touch to keep the folded raspberries intact rather than bleeding red juice throughout the white mixture. Chilling the assembled dessert for a minimum of 4 hours allows the dairy proteins to set fully.
- If the crust crumbles upon slicing, reduce the baking time by 3 minutes next time to retain internal moisture.
- Whip heavy cream in a chilled metal bowl to accelerate peak formation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
